Butterfly then cut each chicken breast into quarters (you'll end up with eight pieces in total). Remove any fat/gristle.

Place in a bowl and cover with the buttermilk. Cover it and refrigerate for at least six hours (overnight works, or up to one day).

Make the sauce by combining the sauce ingredients together (I just mix them with a spoon). Keep in the fridge until you're ready to use it. Can be made ahead a day or two if needed.

Add the smoked paprika, onion powder, garlic powder, chipotle chili pepper, and salt and pepper (I am generous with both) to the flour and stir it in.

Heat about 1/2" of peanut oil in a heavy pot on medium-high heat.

To test if the oil is hot, I drop a little flour in and see if it sizzles (a thermometer should read between 350-375F). Add the chicken pieces in one at a time (take a piece of chicken out of the buttermilk, coat in flour, place in pan, repeat). Cook for about 5 minutes/side or until they're cooked through. Don't overcrowd the chicken. You'll probably have to do at least two batches. Best practices say the oil should be kept around 300-325F while cooking (the temperature will drop once you add the chicken in). I use tongs to turn the chicken.

(Optional) If desired, you can toast the buns. Oven method: cut the buns in half and butter them then put them in a 350F oven for about 5 minutes or they're done to your liking. You could also butter them then place them in a separate skillet on medium heat until the inside of the buns are golden and toasted. You may need to soften the butter in the microwave to make the buttering process easier (if it's melted to oblivion, brush it on).

Assemble sliders by adding the mayo, chicken, and pickles. Devour!